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Books Books 1 - 10 of about 45 related to Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of ....   

The Making of a Chef: Mastering Heat at the Culinary Institute of America

Michael Ruhlman - Cooking - 2009 - 336 pages
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a ...
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Home Cooking: A Writer in the Kitchen

Laurie Colwin - Cooking - 2014 - 196 pages
“Laurie Colwin’s food thoughts are like phone calls from a dear friend.” —The New York Times In this delightful celebration of food, family, and friends, one of America’s most ...
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My Kitchen Year: 136 Recipes That Saved My Life

Ruth Reichl - Cooking - 2015 - 352 pages
NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009 ...
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Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris

Lauren Shockey - Biography & Autobiography - 2011 - 352 pages
At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that ...
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Man with a Pan: Culinary Adventures of Fathers who Cook for Their Families

John Donohue - Cooking - 2011 - 326 pages
Look who's making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families. Mario Batali's kids gobble up monkfish ...
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The Reach of a Chef: Professional Cooks in the Age of Celebrity

Michael Ruhlman - Biography & Autobiography - 2006 - 352 pages
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who ...
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The Soul of a Chef: The Journey Toward Perfection

Michael Ruhlman - Cooking - 2001 - 384 pages
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef ...
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Good Stock: Life on a Low Simmer

Sanford D'Amato - Cooking - 2013 - 432 pages
Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to ...
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Eating

Jason Epstein - Cooking - 2009 - 192 pages
Jason Epstein, legendary publisher of Norman Mailer and Vladimir Nabokov, editor of such great chefs and bakers as Alice Waters and Wolfgang Puck, takes us on a culinary tour ...
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